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Fettuccine Puttanesca


Fettuccine Puttanesca

Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 2 people


  • 200 g Fresh fettuccine
  • 5 Anchovy fillets Finely chopped
  • 1 Small onion Finely chopped
  • 3 cups Tomato Blanched, peeled and roughly chopped
  • 3 tblsp Capers
  • 4 tblsp Black olives Stoned and roughly chopped
  • 1 Chilli Deseeded and finely chopped
  • 1 handful Basil Torn
  • 100 ml Extra virgin olive oil


  • Heat the anchovies, onion and oil together until the anchovies start to disintegrate.
  • Add the tomato, chilli and capers and cook until the tomato starts to break down and forms a sauce.
  • Add the chopped olives and torn basil and remove from the heat.
  • Add the blanched fettuccine and thoroughly mix together.


Wine notes

Riesling or off-dry Chenin will work a treat. This dish is a mouthful of flavours and either of these two wines would do the business. Good acid base with some woody or floral notes.
Keyword Italian, Pasta, Puttanesca

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